Toasted amaranth rolls

Yield: 1 batch

Measure Ingredient
1½ cup Lukewarm water
1½ tablespoon AM Unrefined Vegetable Oil
3 tablespoons Honey or maple syrup
1½ teaspoon Sea salt (optional)
1½ tablespoon Active dry yeast
1 cup AM Amaranth Flour
2¼ cup AM Whole Wheat Flour
\N \N Soft butter, honey, raisins,
\N \N Cinnamon, chopped nuts,
\N \N Dried lemon peel,
\N \N Toasted amaranth seeds


Mix first five ingredients together, then stir in flours. Roll dough onto a lightly floured surface (about ¼" thick). Spread with butter and sprinkle with remaining ingredients, except amaranth seeds.

Toast seeds in a dry skillet until lightly browned. Roll up dough and slice 2 inches thick. Place on sides, close together in an oiled pan. Sprinkle with amaranth seeds, and bake at 350 F. for 30 to 40 minutes.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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